Fruit Roll

This appetizer isn't for everyone, but I like to make it when I want something different. The sweet-salty taste doesn't always succeed, but for those who are curious, it's an interesting combination. I usually prepare it from a whole chicken breast, which makes for more substantial rolls. The filling can vary, but dried fruits and cheese provide that contrast I enjoy.

Quick Info

Total time: about 40 minutes
Preparation time: 15-20 minutes
Baking time: 20 minutes
Servings: 2-4 (depending on the size of the chicken breast)
Difficulty: easy to medium
Recipe type: warm or cold appetizer

Ingredients

1 whole chicken breast (if possible, not cut in half)
Pitted dates (quantity to taste)
Dried apricots (to preference)
100 g cheese (or as needed, cut into sticks)
Salt or a bit of seasoning (optional)
Pepper
Oil (I used peanut oil)
Kitchen twine for tying

Preparation method

1. Cut the chicken breast to obtain the largest and most uniform pieces possible. If using a whole breast, it will be easier to roll.

2. Pound the pieces with a meat mallet to make them thinner and easier to roll without breaking. Sprinkle salt or seasoning and pepper on both sides. Drizzle with a little oil.

3. Place dried fruits on each piece of meat, as desired. I put dried apricots on some and dates on others. You can also mix them if you like. Add cheese sticks over the fruits.

4. Carefully roll each piece so that the filling doesn’t spill out. Tie the rolls with kitchen twine, tight enough so they don’t come apart.

5. Put a little oil in a non-stick pan. Arrange the rolls in the pan.

6. Bake in the oven at medium temperature for about 20 minutes. Don’t open the oven too often to prevent the meat from drying out.

7. Remove the pan and let the roll cool slightly before slicing. It slices better this way.

Why I make this recipe often

It helps when I have guests and want something that isn’t classic. It’s quick to prepare, doesn’t require complicated techniques, and is easy to adapt based on what I have in the cupboard. It can also be a cold appetizer.

Tips and variations

Tips

- Use a whole chicken breast, not sectioned, to have large rolls that are easy to fill.
- When pounding the meat, try not to tear it. A plastic wrap on top sometimes helps.
- The kitchen twine should be tight, but not too tight, so the meat doesn’t cut.
- Let the roll cool before slicing to prevent the filling from spilling out.

Substitutions

- Peanut oil can be replaced with any other neutral oil.
- Cheese can be substituted with another type of hard cheese.
- If you don’t have dates or apricots, you can use any dried fruits you have on hand.

Variations

- You can use only apricots or only dates, or even raisins if you want a more pronounced sweet taste.
- You can add finely chopped herbs over the meat for extra flavor.
- If you don’t want individual rolls, you can try rolling the whole stuffed chicken breast.

Serving ideas

- Slice after it has cooled, as a cold appetizer on a platter.
- It can also be served warm, directly from the pan, alongside a simple salad.
- They can also be served with a simple yogurt sauce if you want something fresher.

Frequently asked questions

1. What type of dried fruits can I use?
You can use apricots, dates, or any other dried fruits you have on hand. I’ve also tried with prunes, and it works just as well.

2. How do I cut the chicken breast to get large pieces?
I use a whole breast, which I unfold as for rolls, without completely sectioning it. I then pound it to make it thin and easy to roll.

3. Can the recipe be made with another type of meat?
I haven’t tried, but theoretically, it could work with turkey if you have a large piece and can pound it thin.

4. Do I need to marinate the breast beforehand?
It’s not necessary, as the flavors mainly come from the filling and the spices sprinkled directly.

5. Can I fry the roll instead of baking it in the oven?
I do not recommend it, as there’s a high chance that the dried fruits will burn or the filling will spill out.

Nutritional values

The values are estimated for one serving (out of 4 servings):

Calories: approx. 230-250 kcal
Protein: 20-22 g
Carbohydrates: 8-12 g (from dried fruits)
Fats: 10-12 g (from cheese and oil)
The amount of sugar depends on how much dried fruit is used. It’s a snack with moderate protein content and a medium carbohydrate intake. Quantities vary depending on the chosen ingredients and portion sizes.

Storage and reheating

If there are leftovers, store them in the refrigerator in a closed container for up to two days. The slices can be served cold, but if you want to reheat them, put them briefly in the oven or microwave without drying them out too much. The roll is not as good after freezing, so it’s better to consume it fresh.

We slice the chicken breast to obtain larger pieces. With a meat mallet, we pound the chicken pieces and season them with salt, pepper, and a drizzle of oil (I used peanut oil). On each piece of chicken, we place dried fruits of our choice (I made one piece with apricots, one with dates, and one combined) and cut pieces of cheese into sticks. We carefully roll them up and tie them with kitchen twine. In a non-stick baking dish, we add a little oil and place the roll. We put it in the oven and let it cook until the meat is done, which takes about 20 minutes. We let it cool and then we can slice it.
It is better for the chicken breast to be whole and not halved; this way, you will obtain larger pieces. You can fill it with any dried fruits you desire.

 Ingredients: 1 piece of chicken breast Pitted dates Dried apricots Salt or a little vegetable Pepper Oil 100 g cheese

 Tags:  fruit roll